Recipe from Jill Bouck
Preheat oven to 325 degrees.
1. Grease and flour 2- 9 inch round cake pans
2. Shred the carrots for 3 tightly packed cups. Set aside.
3. Mix eggs, sugar, oil, and vanilla until blended. Do not over mix!
4. Evenly sprinkle the flour, baking powder, baking soda, salt and cinnamon over the mixture; mix until smooth, about 5 seconds.
5. Sprinkle with the pecan halves; add the carrots and mix until the pecans and carrots are evenly distributed (4 seconds)
6. Turn into prepared pan and bake until cake tester comes out clean; about 60 min. Cool on wire rack.
CREAM CHEESE FROSTING
1. 1 stick unsalted butter
2. 8 oz cream cheese
3. 2 tsp pure vanilla extract
4. 3 1/2 cups confectioners sugar
Mix together all ingredients.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2809g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 8946 | ||
Calories from Fat: 7141 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 793.4g | 1058 % | |
Saturated Fat 290g | 1450 % | |
Monounsaturated Fat 333.7g | ||
Polyunsanturated Fat 120.4g | ||
Cholesterol 5212.6mg | 1604 % | |
Sodium 115978.5mg | 3999 % | |
Potassium 2975.6mg | 78 % | |
Total Carbohydrate 358.5g | 105 % | |
Dietary Fiber 20.1g | 80 % | |
Sugars, other 338.4g | ||
Protein 147.5g | 211 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8946
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